Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper and 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp olive oil, divided
- 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, 1/4 tsp black pepper
- 4 large (10-inch) flour tortillas
- 2 cups shredded cheese (1 cup Monterey Jack + 1 cup sharp cheddar)
- 1 tbsp butter (optional, for extra crisp)
- Lime wedges, salsa, and sour cream for serving
- Fresh cilantro (optional), for garnish
Do This
- 1. Toss chicken with 1 tbsp oil, chili powder, cumin, smoked paprika, salt, and pepper.
- 2. Sauté peppers and onions in a large skillet over medium-high heat until tender-crisp, 6–8 minutes; remove.
- 3. Cook chicken in the same skillet until browned and cooked through (165°F), 6–8 minutes; remove.
- 4. Heat a clean skillet or griddle to medium (350–375°F). Lay 1 tortilla down, sprinkle 1/2 cup cheese, add chicken and veg, top with another 1/2 cup cheese and a second tortilla.
- 5. Cook 3–4 minutes per side (use a little butter or oil) until deeply golden and cheese is melted.
- 6. Rest 1 minute, slice into wedges, and serve with salsa, sour cream, cilantro, and lime.
Why You’ll Love This Recipe
- Golden, crispy tortillas with stretchy, melty Monterey Jack–cheddar in every bite.
- Juicy, well-seasoned chicken plus sweet sautéed peppers and onions for classic fajita vibes.
- Fast weeknight-friendly method with one skillet and a quick griddle finish.
- Family-pleasing wedges that are perfect for dipping in salsa and sour cream with a bright hit of lime.
Grocery List
- Produce: 1 red bell pepper, 1 green bell pepper, 1 medium yellow onion, 1 lime, fresh cilantro (optional)
- Dairy: Monterey Jack cheese (1 cup shredded), sharp cheddar cheese (1 cup shredded), sour cream (for serving), butter (optional)
- Pantry: 4 large flour tortillas, olive oil, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, salsa (for serving)
Full Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, thinly sliced across the grain
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Peppers & Onions
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tbsp olive oil
- Pinch of salt (to help soften)
Assembly & Cooking
- 4 large (10-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 tbsp butter or additional olive oil, for griddling
For Serving
- Lime wedges (1 lime, cut into wedges)
- 1 cup salsa (your favorite style)
- 1/2 cup sour cream
- Chopped fresh cilantro (optional)
Step-by-Step Instructions
Step 1: Prep and season the chicken
In a medium bowl, combine the sliced chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, kosher salt, and black pepper. Toss to coat thoroughly. Set aside while you prep the vegetables. This quick seasoning infuses flavor and helps the chicken brown nicely.
Step 2: Sauté the peppers and onions
Heat a large 12-inch skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then the sliced onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened with lightly charred edges, 6–8 minutes. Transfer vegetables to a plate and keep warm. Tip: If the pan looks dry before the veggies soften, add 1–2 teaspoons more oil.
Step 3: Cook the chicken
In the same hot skillet, add the seasoned chicken in an even layer. Cook without moving for 2 minutes to sear, then stir and continue cooking until browned and cooked through, 6–8 minutes total. The internal temperature should reach 165°F (74°C). Transfer chicken to the plate with the peppers and onions and wipe out the pan.
Step 4: Assemble the quesadillas
Mix the shredded Monterey Jack and cheddar in a bowl. Lay one tortilla on a board. Sprinkle 1/2 cup cheese evenly over the tortilla, add a quarter of the chicken and pepper-onion mixture, then top with another 1/2 cup cheese. Cap with a second tortilla. Repeat to make a second large quesadilla.
Step 5: Griddle until crisp and melty
Heat a clean skillet or griddle over medium heat (350–375°F if using an electric griddle). Add 1/2 tbsp butter or a light drizzle of oil. Slide on a quesadilla and cook until the bottom is deeply golden and the cheese is starting to melt, 3–4 minutes. Carefully flip (use two spatulas if needed), add the remaining 1/2 tbsp butter or a bit more oil, and cook the second side 3–4 minutes, until the tortilla is crisp and both sides are browned with light blistering.
Step 6: Rest and slice into wedges
Transfer the quesadilla to a cutting board and rest for 1 minute to let the cheese settle. Cut into 6 wedges. Repeat with the second quesadilla. If desired, keep the first batch warm in a 200°F (95°C) oven on a wire rack set over a sheet pan.
Step 7: Finish and serve
Arrange wedges on a platter. Sprinkle with chopped cilantro (optional) and give everything a light squeeze of fresh lime. Serve immediately with salsa and sour cream on the side. Dip, squeeze, and enjoy the contrast of crispy tortilla, melty cheese, juicy chicken, and sweet-savory peppers.
Pro Tips
- Shred your own cheese. It melts smoother than pre-shredded blends, which often contain anti-caking agents.
- Keep fillings relatively dry. Drain excess moisture from the pan before assembling so the tortillas get extra crisp.
- Press gently while griddling. Light pressure with a spatula encourages even melting and browning.
- Rest before slicing. One minute prevents cheese from running out and keeps wedges neat.
- Use a wire rack. If holding quesadillas in the oven, a rack preserves the crispness on both sides.
Variations
- Chipotle-Lime Chicken: Add 1 minced chipotle in adobo and 1 tsp adobo sauce to the chicken seasoning; finish with extra lime.
- Veggie-Loaded: Skip the chicken and add black beans (1 cup, drained) and corn (1 cup) with the peppers and onions.
- Buffalo Ranch: Toss cooked chicken with 1/4 cup Buffalo sauce; serve with ranch instead of sour cream.
Storage & Make-Ahead
Refrigerate cooled quesadilla wedges in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat or in an air fryer at 350°F (175°C) for 3–5 minutes until crisp and hot. To freeze, cool completely, wrap individual wedges, and freeze up to 1 month; reheat from frozen in a 350°F (175°C) oven or air fryer for 8–12 minutes. Make-ahead prep: Slice peppers and onions and season the chicken up to 24 hours in advance; store separately, covered, in the fridge.
Nutrition (per serving)
Approximate values: 690 calories; 45 g protein; 41 g fat; 52 g carbohydrates; 4 g fiber; 1170 mg sodium. Values will vary based on brands and toppings.
